2 teaspoons vegetable oil
1/4 cup onion diced
1 can apple pie filling 15 ounces
2 jars wet walnuts sundae topping 5 ounces each, drained and coarsely chopped
1/4 cup golden raisins
1/2 teaspoon salt
3 tablespoons oil
4 pork chops bone-in, loin, 1 inch
2 tablespoons McCormick Maple Smokehouse Seasoning Blend
In a medium skillet, heat oil over medium heat. Add onion and cook until translucent and golden brown. Add apple pie filling, walnuts, raisins, and salt and cook until warmed through. Remove from heat and cool to room temperature.
Heat a large skillet over medium-high heat. Add enough oil to just coat bottom of pan.
Pat chops dry and season on both sides with seasoning blend and salt and pepper to taste.
When oil is hot, add chops and cook until golden brown, 2-3 minutes. Flip chops and brown on second side. Cover pan and reduce heat to low
Continue to cook until pork chops have the smallest amount of pink in the center for medium-well. Remove from heat and set aside to cool.
Serve chutney alongside pork chops.